Orange Olive Oil Cake
This cake gets its exceptionally moist and tender crumb from olive oil instead of butter. The technique of rubbing orange zest into the sugar before mixing releases the citrus oils, giving the cake a bright, pronounced orange flavor that complements the richness of the olive oil.
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Ingredients
Ingredients (1 8-inch cake)
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- Zest of 1 large orange
- 1 cup granulated sugar plus 2 tbsp for topping
- 2 large eggs
- 3/4 cup extra-virgin olive oil
- 3/4 tsp vanilla extract
- 1/4 cup freshly squeezed orange juice
- 2/3 cup whole milk
Instructions
- Preheat oven to 350°F. Grease 8-inch round cake pan with olive oil and line bottom with parchment.
- Whisk flour, baking soda, baking powder, and salt in medium bowl.
- Rub orange zest into 1 cup sugar until fragrant.
- Beat zested sugar and eggs until light and fluffy.
- Stream in olive oil gradually while beating. Add vanilla, orange juice, and milk until smooth.
- Mix in dry ingredients in two additions, folding until just combined.
- Pour batter into pan. Tap to level. Sprinkle with 2 tbsp sugar.
- Bake 35-40 minutes until golden and toothpick comes out with few crumbs.
- Cool completely in pan. Run knife around edge before inverting.
Notes
Sugar topping creates a crackly crust. Do not overbake - cake should be moist.
Tried this recipe?Leave a comment below & let me know!